USA - Consumer pork preferences provided in study

Results from the National Pork Board’s Taste and Preferences study reveal areas of opportunity for retailers to help educate consumers on pork cuts, enhancements and cooking methods.
Thursday 7 May 2009 (8 years 11 months 14 days ago)
Results from the National Pork Board’s Taste and Preferences study reveal areas of opportunity for retailers to help educate consumers on pork cuts, enhancements and cooking methods.

A panel of general consumers and a panel of sensory-trained individuals were surveyed by the N.P.B. in an effort to evaluate four key quality measures that influence eating quality: fresh pork color; intramuscular fat or marbling; ending pH; and cooked pork Warner Bratzler shear force - a measure which simulates the chewing texture of pork.

http://www.meatnews.com/news/headline_stories.asp?ArticleID=102225

Swine news

Article Comments

This area is not intended to be a place to consult authors about their articles, but rather a place for open discussion among pig333.com users.

Access restricted to 333 users. In order to post a comment you must be logged in.

Not a registered user of 333?sign upand access swine prices, the search engine, ...
It is fast and free
Are you registered in 333?LOGINIf you've forgotten your password we'll send it to you here

tags

Swine News

Swine industry news in your email

You are not subscribed to this list

20-Apr-201813-Apr-201806-Apr-201829-Mar-2018

Log in and sign up on the list

Not a registered user of 333?sign upand access swine prices, the search engine, ...
It is fast and free
Are you registered in 333?LOGINIf you've forgotten your password we'll send it to you here